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Cauliflower Soup

This soup skips the frying step so less fat is used and nutrients are preserved in the stock. Cauliflower is a cruciferous vegetable; members of this family are associated with reducing the risk of cancer. This recipe makes 6 servings.


  • 2 onions, chopped
  • 1 clove garlic, quartered
  • 1 celery stalk, chopped
  • 1 bay leaf
  • 1/4 tsp (1 mL) nutmeg
  • 1 can (10 oz/ 284 mL) sodium-reduced chicken stock
  • 1 head cauliflower, chopped
  • 1 cup (250 mL) milk
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 2 tbsp (25 mL) chopped fresh chives


  • In large saucepan, combine onions, garlic, celery, bay leaf, nutmeg, chicken stock and 3 cups (750 mL) water; bring to boil. Reduce heat to medium; cover and simmer for 15 minutes. Add cauliflower; cover and cook for 15 minutes or until cauliflower is tender. Remove and discard bay leaf.
  • Pour in food processor or blender in batches. Whisk in milk, salt and pepper until smooth. Return to saucepan; heat through. Sprinkle with chopped chives.